Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Cook's Notes

This recipe makes 2 logs of dough. The logs can be refrigerated for up to 4 days or frozen for up to 3 months (thaw before slicing and baking). To make 2 flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given).